Cannoli Dip Recipe

Cannoli dip with a waffle cone chip and strawberries as dippers.

5 from 1 vote

Love classic cannoli but don’t feel like fussing with the shells? This no-bake Cannoli Dip recipe gives you all the sweet, creamy flavor in an easy dessert!

Prep Time10

Cook Time0

Total Time10

Course: Appetizers, Dips

Cuisine: American, Italian

Keyword: 10 Minute Dips, cannoli dip, cold dips

Servings: servings

Calories: 248kcal

Author: Debi Morgan | Easy Party Dips

Equipment

large bowl
spatula
serving bowl and spoon
hand or stand mixer

Ingredients

2 cups ricotta cheese whole milk
8 ounce package cream cheese softened
1 ¼ cups powdered sugar
1 teaspoon vanilla extract
1 ¼ cups mini semi-sweet chocolate chips divided

Instructions

In a large bowl, combine the ricotta cheese and cream cheese using a hand mixer or stand mixer until smooth. Scrape down the sides of the bowl as needed.
Mix the powdered sugar into the cheese mixture until smooth, then stir in the vanilla extract.
Add 1 cup of mini chocolate chips to the mixture and mix together until well incorporated.
Chill the cannoli dip covered in your refrigerator for up to 1 hour or overnight if desired. Once ready to serve, sprinkle with remaining 1/4 cup of mini chocolate chips.
Serve chilled with broken waffle cones.

Notes

Use room temperature cream cheese so it blends smoothly.
Chill before serving so it sets and firms up.
Drain the ricotta in a colander for a thicker texture.
If your dip feels too thick, stir in a spoonful of heavy cream or milk to loosen it up.

Nutrition